Sausage Stuffed Bok Choy Rolls

#Sausage Stuffed Bok Choy Rolls

There are many recipes out there for some kind of stuffed cabbage and I decided to make these Sausage Stuffed Bok Choy Rolls.  I was in the mood for some Chinese flavor and this is my creation for stuffed bok choy.

There are many varieties of Bok choy, also known as Chinese cabbage, and should be available in your market.  Any variety should be just fine for my recipe below and if you like, use the more common head of cabbage.  If you’re curious about some of the varieties, you can see some really nice pictures at evergreenseeds.com.

I used a sweet sausage, but if you like a little more heat, you can use hot sausage.  Because I didn’t plan ahead to ask my butcher for uncased sausage, I just split open the casing and put the meat into a bowl.  It’s very simple to do.

Don’t forget to add water chestnuts to your grocery list.  These sausage stuffed bok chow rolls just wouldn’t be the same without the extra crunch.

These are really pretty simple so don’t be afraid to try them.  Once the chopping was done it was easy to roll them up and put them in my bamboo steamer.  If you don’t have a bamboo steamer, just use your vegetable steamer.

Sausage Stuffed Bok Choy Rolls | Recipe

(Serves 4-6)

Ingredients for sausage stuffed bok choy rolls:

1 head of bok choy
1-1/2 lbs. sweet sausage
1 egg
1 tsp. fresh grated ginger
2 T. soy sauce
2 T. Thai red curry sauce
1 tsp. red pepper flakes (optional)
2 T. chopped parsley
3-4 green onions, chopped
4 oz. mushrooms, chopped
1 can (8 oz.) water chestnuts, chopped
1 c. chopped bok choy (I used the smaller leaves)

Cut about 1″ of the root part off your head of bok choy and rinse thoroughly all the leaves.

Bok Choy

Using a pot large enough to put your steamer in and cover with a lid, add at least 1″ of water.  You do not want your steamer submerged in the water, but you also do not want to boil off all the water while steaming either.

Take about 8 of the largest leaves and put them in your steamer basket and cover with a lid.  Bring the water to a simmer (or a very low boil) for about 10 minutes.

Carefully remove the cabbage leaves from the steamer and set aside to cool.

If you have sausage with a casing, cut casing and put loose sausage in a large bowl.

Remove casing from sausage

Add to sausage, the egg, soy sauce, Thai red curry sauce, parsley, grated ginger, and red pepper flakes.  Mix thoroughly.

Sausage mixture

Add parsley, green onions, mushrooms, water chestnuts and chopped cabbage.  Mix thoroughly.

OK, now you’re ready to put together these sausage stuffed bok choy rolls.  Lay the previously steamed and cooled leaves of cabbage in your hand and spoon about 2 T. (more or less depending on the size of the leaf) of sausage mixture in center of leaf.  Fold up both sides around the sausage.

fold up sides

Then, fold down the top to cover the sausage as far as the leaf will reach.

Fold down top

Next, fold up the bottom, thicker section, of the leaf and you should have a nice little package.  You can press and form the shape of the sausage mixture anyway you need to so it will be fully encased in the cabbage.

Fold up bottom end

Place the sausage stuffed bok choy rolls thick side down in your steamer.

ready to steam sausage stuffed bok choy rolls

Again, please make sure you have sufficient water to steam for 30-40 minutes without submerging the cabbage rolls in water.  You may want to check half way through the cooking time and add more water.

I had more sausage stuffing than leaves of steamed cabbage and decided to make a few sausage balls and steamed them on top of the cabbage rolls.  They steamed up really nice.

Bring water to a simmer or low boil and steam for 30-40 minutes.  Serve with soy sauce or my sauce recipe below.  You can also serve over rice to make a more filling meal.

NOTE:  This recipe should be gluten free as long as your soy sauce and Thai red curry sauce are gluten free.

Sauce Recipe | for Sausage Stuffed Bok Choy Rolls

Ingredients for dipping sauce:

1/2 c. soy sauce
2 T. Thai red curry sauce
1 clove garlic
1″ of ginger root
1/2 tsp. sriracha sauce (optional)
2 tsp. honey or agave
1/2 c. water
1 T. cornstarch

In a small sauce pan, add all ingredients except water and cornstarch.  I used my garlic press for the garlic and ginger.

In a small cup, mix water with cornstarch and stir to remove any lumps.  Add to sauce pan with other ingredients.

Heat to a low boil for about 5 minutes or until cornstarch has thickened the sauce.

Serve over the sausage stuffed bok choy rolls and you’re ready for dinner.

Enjoy!

What are some ways you use cabbage?
Please leave me a comment below.

Sausage Stuffed Bok Choy Rolls

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About Sylvia Ellie

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

Comments

  1. Oh, Sylvia, I love these Asian cabbage rolls!! What a delicious twist on an old classic.

    • Hi! Liz, Thanks for visiting. I grew up with the usual stuffed cabbage with ground beef, rice, and tomato sauce, but I love Chinese food and always have a mix of ingredients to throw something together.

  2. I always love eating stuffed cabbage when I am at Chinese Restaurants. There was a great one in NYC’s China town. I didn’t realize it was easy to make. You make everything seem really simple. I am going to make a vegetarian version of this with Tofu and Tomatoes. You are welcome to stop by and taste it. It won’t be as good as your version, but, I will try.

    • Yes, it was pretty easy. I’m trying to think up another recipe for a different stuffed cabbage. I would love to try your version with tofu and tomatoes. I like tofu and have some in my refrigerator right now. I’m sure it will be just as tasty. Not sure what your plan is, but I would make tofu crumbles in a frying pan and season with whatever I was in the mood for (possibly Thai flavors). I think that may give it a chewy texture and for a little crunch, may add cashews. Well, heck, now I’m getting hungry. Ha!

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